Pumpkin Creme Caramel Recipes

PUMPKIN CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F.
• In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath. Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours.
• When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving.

PUMPKIN CREME CARAMEL

Steps:

• Preheat oven to 350 degrees.
• Spread coconut on baking sheet. Sprinkle brown sugar over coconut and gently mix together. Bake until golden, stirring occasionally, about 10 minutes. Set aside to cool leaving oven on.
• In a 1-quart saucepan, heat water and 3/4 cup sugar to boiling on medium-high heat, stirring to dissolve sugar. Continue to cook, without stirring, 5-10 minutes or until caramel is amber in color (this may take a little longer than 10 minutes). Pour hot caramel into a 9-in.-round, 2-in.-deep ceramic or metal pan, swirling to evenly coat bottom of pan.
• In a 2-quart saucepan, heat coconut milk, heavy cream, and remaining 1/2 cup sugar just to boiling on medium-high heat, stirring to dissolve sugar.
• In large bowl with wire whisk, mix pumpkin, eggs, rum (if using), vanilla extract and salt until blended.
• Gradually whisk hot milk mixture into pumpkin mixture until blended. Pour pumpkin mixture through a sieve into an 8-cup glass measuring cup, then into the caramel coated pan. Place pan in a roasting pan; place on oven rack. Pour boiling water into roasting pan to come three-quarters of the way up the side of the 9-inch pan. Bake 45-55 minutes (if using a metal pan check after 35 minutes) or until knife inserted 1 inch from edge of pan comes out clean (center will still jiggle a bit).
• Carefully remove pan from water. Allow creme caramel to cool 1 hour in pan on a wire rack. Cover and refrigerate creme caramel overnight or up to 2 days. To un-mold, run a small spatula around side of pan; invert creme caramel onto serving plate, allowing caramel to drip down from pan (some caramel may remain in pan).
• Garnish with freshly whipped cream, cooled coconut/sugar mixture and freshly grated nutmeg. Cut into 12 portions and serve.

PUMPKIN CREME CARAMEL

Steps:

• Heat oven to 350 degrees.
• Sprinkle hazelnuts in bottoms of eight 6-oz. custard cups.
• Heat granulated sugar and the water in heavy medium saucepan over medium-high heat to boiling. (You may need to brush the side of the pan with cold water to keep the sugar from crystallizing.) Boil, without stirring but watching carefully, until amber in color. Immediately pour over the hazelnuts.
• Heat the milk in a small saucepan until scalded. Whisk remaining ingredients in mixing bowl until completely blended. Gradually whisk in milk and pour over caramel in cups. Place custard cups in a large baking pan and pour hot water into the pan until it comes halfway up the sides of the cups.
• Bake until the custards are set but centers are still slightly wobbly, about 35-40 minutes. Remove cups from water bath and let cool to room temperature. Refrigerate at least 6 hours overnight.
• To serve, invert each cup onto a dessert plate, then seve at once.

PUMPKIN CREME CARAMEL

Steps:

• Preheat oven to 325 degree F.
• To caramelize sugar, melt the 1-1/3 cups sugar in a heavy large skillet over medium-high heat, shaking the skillet occasionally.
• When the sugar starts to melt, reduce heat to low.
• Cook, stirring frequently with a wooden spoon, until sugar is golden brown. Remove skillet from heat; immediately pour the caramelized sugar into eight ungreased 6-ounce custard cups.
• Holding cups with pot holders, quickly tilt to evenly coat bottoms of cups.
• Place cups in two 2-quart square baking dishes.
• Stir together eggs, pumpkin, evaporated milk, the 1/2 cup sugar, pumpkin pie spice, orange peel, and vanilla in a large mixing bowl.
• Pour the pumpkin mixture over caramelized sugar in cups.
• Place the baking pans with the dishes on the oven rack.
• Pour boiling water into the baking dishes around cups to a depth of 1 inch.
• Bake in the preheated oven for 40 to 45 minutes or until a knife inserted near the centers comes out clean.
• Remove cups from water.
• Cool slightly on wire rack.
• Cover and chill for 4 to 24 hours.
• To serve, loosen edges of custards with a knife, slipping the point of a knife down the sides to let in air.
• Invert a dessert plate over each custard, turn cup and plate over together. Scrape the caramelized sugar that remains in cup onto the custard.
• If desired, garnish with candied nuts or candied ginger, 1 tablespoon on each custard.

PUMPKIN CREME CARAMEL

Steps:

• 1. Preheat oven to 325 degrees. Place 6 - 6 oz. ramekins in a 9 x 13 inch baking pan.
• 2. Place granulated sugar, water and lemon juice in a medium saucepan, bring to a gentle boil over medium-high heat.
• 3. Continue to cook for 6 minutes or until the syrup turns from clear to golden, swirling pan gently.
• 4. Continue to cook for another 2 minutes or until it turns to a honey-caramel color.
• 5. Immediately pour caramel evenly into each ramekin.
• 6. Cool for about 15 minutes or until caramel has hardened.
• 7. Place evaporated milk and brown sugar in a medium saucepan. Bring to a gentle boil over medium heat. Cook, stirring frequently until sugar is dissolved.
• 8. Whisk together pumpkin, eggs, egg yolk, vanilla extract and orange peel in medium bowl until well incorporated. Slowly whisk hot evaporated milk mixture into egg mixture. Using a sieve, strain the custard into a glass measuring cup (this will guarantee a velvety-smooth texture).
• 9. Pour mixture into prepared ramekins. Add enough hot water to the baking pan to reach halfway up the ramekins.
• 10. Bake for 55 minutes or until custard is just set (centers should be slightly jiggley). Transfer ramekins to a wire rack, cool until cold enough to cover and refrigerate.
• 11. Refrigerate for 3 hours or until completely cold.
• 12. To serve, run knife around the inside perimeter of ramekins. Invert onto serving plate.

PUMPKIN CHEESECAKE WITH CARAMEL SAUCE

Steps:

• Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. Wrap foil around pan to catch drips. In small bowl, mix crust ingredients. Press mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes. To minimize cracking, place shallow pan half full of hot water on lower oven rack.
• In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Spoon 3 cups of the mixture onto crust; spread evenly. To remaining cream cheese mixture, add pumpkin, pumpkin pie spice and cardamom; mix with wire whisk until smooth. Spoon over mixture in pan.
• Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
• In small saucepan, heat brown sugar, corn syrup and 2 tablespoons butter to boiling over medium-low heat, stirring constantly. Boil 5 minutes, stirring occasionally. Stir in whipping cream; heat to boiling. Remove from heat; stir in rum. Cool until warm.
• Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. Top individual slices with warm sauce and a dollop of whipped cream. Cover and refrigerate any remaining cheesecake.